These turned out pretty good for a v1.0! I'll be doing a more detailed blog post on these, but wanted to share the proportions I used. I did these over the course of an afternoon here, but if you want maximum flavour from them, make up the batter the night before and do a delayed ferment in the fridge overnight.
To get the full effect, you need Belgian pearl sugar for these, as they give you caramelized spots on the outside, and little pockets of sweet on the inside. They are also very rich, like a brioche, so don't need all the accompaniments of regular waffles.
420 g Janice's bread flour blend*
1 tsp salt
1.5 tsp xantham gum
30 g (2 T (packed) brown sugar)
227 g butter, melted and cooled (1 cup)
110 g eggs (2 large)
2 tsp instant yeast
1 tsp vanilla
100 ml half and half or heavy cream
100 ml water
200 g pearl sugar
Combine all the dry ingredients in a small bowl and whisk to combine well.
Add the wet ingredients, and mix with a hand mixer for about 1 minute until the dough is well combined and the xantham gum is activated (you want these waffles to be slightly chewy.
Once the dough is mixed fold in the pearl sugar. Scrape down the dough into a ball, cover with plastic wrap and set aside until it rises and doubles in size (about 2 hours). Alternately, place the bowl in the fridge and let rise slowly overnight. Before cooking the waffles, let the dough come to room temperature.
When the dough has finished rising, scoop out the dough with a 2 T (#24) scoop, placing 1 scoop of dough in each well of your greased waffle iron. Flatten out each slightly with wet fingers before closing the waffle iron.
These are best served warm.
*bread flour blend
3 parts tapioca starch
3 parts potato starch
1 part garfava flour
1 part sorghum flour
0.5 part brown rice flour
0.5 part potato flour